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famousGuy I don't think you have anything to worry about. I've filled/capped singly and collectively and the results either way were good. As Pete said - leaving the bottles sitting after filling but before capping may/will displace air with carbon dioxide. (I've also injected fermented...

I have a Valley - good mill. A fellow on the craftbrewing owned a Valley and a BarleyCrusher - ended up selling the Valley in preference to the BC. Lots of happy customers for both on the US brewing lists. Got my mill from http://www.lacachettedubootlegger.qc.ca/pa...ges/indexe.html...

I think that Mel Robson of Peakhurst had both stores running together then sold the Randwick shop. At one stage the Randwick store was managed by Regan Pallandi (who went on to work as a brewer at MSB and who created their wheat beer recipe). cheers reg

I'm a newcomer to lagers and am thinking of brewing a dark lager - I love those dark grain flavours. As an introduction, maybe I might pick up a bock wort with my next sack of grain. cheers reg

Colin Marshall at "brew your own at home" has a very good name so far as ACT brewing is concerned. I've had excellent service from ESB and grain and grape. Last time I checked - bulk hops from g&g were better priced than from ESB. cheers reg

Boots I also enjoy the aroma of a pale lager - always have my schnoz over the top of a bottle before and after pouring - it's wonderful - instantly recognisable. cheers reg

Jazman - what do you think of the grumpy kits? Pete - you're spot on in relation to grain brewing and complexity. If you can cook from base ingredients you can brew from grain. I brew from grain - enjoy the process as much as the result . If I was subject to greater time constraints I'd...

StPats has some amazing stories about the capacity of yeast preservation during shipping. http://www.stpats.com/yeastinf.htm Scroll down to "Can Wyeast be shipped safely?" for some surprising data. cheers reg

If you're concerned about clogging - rice hulls work very well - I brew from grain and add 3 or 4 handfuls to each mash. cheers reg

http://www.users.on.net/lamotte/cgi-bin/la...rs/hopback.html http://www.bodensatz.com/staticpages/index...020429191318951 From the bodensatz site "A hop-back is a little air-tight chamber that gets filled with fresh hops or hop plugs (sorry, pellets won't work), and gets stuck in the siphon...

Depends on the desired level of carbonation. Obtaining a particular level of carbonation also relates to the temperature that the brew has reached - there's a very good introduction to carbonation/bulk priming on the craftbrewing website at...

It's probably common among HBS but I'm pretty sure that ESB mail their yeasts accompanied by a small icepack to help maintain temp during transit. cheers reg

I've read elsewhere that they're very good for imparting hop aroma - wondering if anyone on the list uses or has used one. cheers reg

This sounds like a good plan - I've only done one partial mash so there are probably some regular partials who'd have ideas. I did something pretty similar to what you're doing. It can be as easy as blazes - as shown by the guide at stpats. http://www.stpats.com/mashk.htm cheers reg

Liquid yeast is available through the mail - eg. ESB regularly send interstate. http://www.esbeer.com.au/ cheers reg

I don't know what's in Coopers kits but I know that the ESB 3kg extract kits contain malt extract, iso hop for bittering + some hop flowers for finishing. You can make up your own brew by purchasing malt extract, adding bittering, flavouring and aroma hops. You can also steep freshly crushed...

I haven't been deliberately storing, though have ended up keeping bottled brews for a few months and longer. The old ones have survived this long because the new ones are better - ie as my technique has improved, so have the results. My newest ones are lucky to survive to full carbonation...

Thanks kook - that explains it. cheers reg

Rereading your second point PostModern - do you think that maybe Morgan are wanting to sell something that is largely fermentable - ie it's chocolate malt flavoured munich malt extract? Maybe this explains why it's only %15 chocolate malt?? cheers reg

No I'm wondering why the contents of the tin isn't %100 chocolate malt - why is it %85 something else? Yes if the tin contained %100 chocolate then I imagine that you would only need a very small amount from the tin for each brew. I wonder what is the equivalent - ie X grams of chocolate...